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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Got this recipe from a Family Circle cookbook. Made these meat pies tonight but was running short of time & the shortcrust pastry hadn't thawed as yet, so i just used puff pastry squares instead - by pressing them into muffin holes and filling them up with the meat mixture. Ingredients:
4 sheets ready rolled shortcrust pastry |
2 small tomatoes, sliced |
1/2 teaspoon dried oregano leaves |
1 tablespoon oil |
1 onion, chopped |
2 garlic cloves, crushed |
500 g minced beef |
2 tablespoons plain flour |
1 1/2 cups beef stock |
1/3 cup tomato sauce |
2 teaspoons worcestershire sauce |
1 tablespoon chopped rosemary |
Directions:
1. Preheat oven to 210C.
2. CUt pastry into circles using a round 10 cm fluted cutter.
3. Press pastry circles into large muffin tins.
4. Heat oil in a heavy based pan, add onion and garlic and cook till onion is soft.
5. add mince, cook over high heat for 3 mins or until well browned and all the liquid has evaporated.
6. use a fork to break up any lumps, add flour and stir till combined.
7. cook over medium heat 1 min.
8. add stock , sauces and rosemary and stir till boiling, then reduce heat to low and let it simmer for 5 mins or until mixture has reduced and thickened.
9. allow to cool.
10. divide filling between pastry circles.
11. top each with a whole slice or 2 half slices of tomato, sprinkle with oregano.
12. bake for 25 mnins or until pastry is golden brown and crisp.
13. serve hot.
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